Thursday, June 20, 2013

Easy Red Velvet & Blueberry Trifles



When it comes to cookouts people usually want easy desserts. Trifles, cakes, cupcakes, and cookies are usually what I see people bring (and what I usually bring). They work so well with the burgers or barbeque sandwiches and potato salad. The one problem I usually have is coloring foods red for the holiday. To much food coloring and the dessert may start to taste funny, but you also don't always need lots of cake, just a half batch will do. I've kept the recipe quick, easy, and frustration free while still providing the burst of color that is necessary for 4th of July cookout desserts.


I used half a box of red velvet cake mix for these trifles. I was able to get 16 circles out of the cake to use (8 individual servings total). What is so fun about this recipe is that you can use just blueberries, or throw in some cherries, chopped strawberries, or pomegranate seeds too! I've also seen some flavored whipped toppings that could be fun, like french vanilla or cream cheese frosting whipped topping. These trifles can also be made in any dish you want, little glass bowls, wine glasses, or even juice glasses. I just think they look pretty in clear dishes so you can see everything. Although, it may be fun to only see the whipped cream until you spoon out the fluffy red cake and sweet blueberries.

If you weren't feeling like dishes you could also cut the cake into stars and dollop some whipped topping and a few blueberries on it, pretty yes? If you do that you may want to pop the cake in the freezer for 1-2 hours just to firm it up a bit so it's not so soft and you won't have as many crumbs when you cut it. This type of dessert is all about having fun with the presentation because the flavor will always be great! Happy Baking!


Easy Red Velvet & Blueberry Trifles
Makes 8 servings

Ingredients:
- 9 ounces red velvet cake mix (1/2 box)
- 1 whole egg
- ½ cup + 2 tablespoons water
- 1 tablespoons vanilla yogurt
- 2 cups fresh or frozen (thawed) blueberries
- 2 cups whipped topping

Directions:
1. Preheat oven to 350F. Line a 12” x 12” (or 9” x 13”) pan with nonstick foil.
2. In the bowl of a mixer stir together the cake mix, egg, water, and yogurt until blended. Mix on medium speed for about 2 minutes. Pour into prepared pan and bake for 10-12 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan.


3. Using a cookie cutter the same size as your serving dish, cut out circles from the cake. Spoon two tablespoons of blueberries into the dish, then one cake round, then 2 tablespoons of whipped topping. Repeat until the top of the dish is reached. Repeat for each dish. Top with blueberries or sprinkles. 

Printable recipe


This recipe may be linked up to:

· Inside BruCrew Life - Time to Sparkle Tuesday's
· Pint Sized Baker - Marvelous Mondays 
· The Mandatory Mooch - Tasty Thursdays 
· Back For Seconds - Back For Seconds Social Link Party
· Real Housemoms - Fabulous Fridays! 
· Kitchen Meets Girl - What's In Your Kitchen Wednesday
· DJ's Sugar Shack - Whatcha Whipped Up?
· Mom's Test Kitchen - Wonderful Food Wednesday's
· The Real Housewives of Riverton - Riverton Housewives Round Up
· Mandy's Recipe Box - Totally Tasty Tuesday's
· A Pinch of Joy - Busy Monday Link Party 
· House of Hepworth's - Hookin up with HoH 
· Couponing & Cooking - Mealtime Monday 
· What's Cooking, Love? - Showcase Your Talent Thursday 
· Bacon Time with the Hungry Hungry Hypo - Anything Goes Linky
· Chef in training - Tuesday Talent Show
· Dwell on Joy - Dwell on Friday 
· Six Sister's Stuff - Strut Your Stuff Saturday


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